At its least, Bobby’s BBQ will be a tribute to owner, Octavius “Tay” Nelson’s Pop; at its most, the restaurant planned for Fountain Inn, will be a sea change for barbecue in the Upstate.

You won’t be able to see all the buildup in the restaurant’s walls, but owners, Tay, along with his wife, Sarah, hope that you will be able to taste it.

The barbecue restaurant is slated to open at the end of September on a small piece of land at 1301 N. Main St., Fountain Inn. It will specialize in brisket and offer house-made sausage, pulled pork and turkey, all cooked on a wood-burning smoker.

The smokers, both constructed by Sunny Moberg, are known for producing quality barbecue thanks to specialized design.

“The drawback is we can’t cook as much as gas smokers, but the product we put out sets us apart,” Tay said.

“It’s the cowboy in me,” Tay continues. “I love the smell of it, the crackling of the wood, it’s just I don’t know, it’s soothing. I guess it’s like a white noise.”

Bobby’s BBQ grew out of both a love and a fascination and it is a reflection of years of study and trial and finally a decision to just go for it. The Nelsons are not restaurant owners, though Tay did come from a family that worked and owned restaurants off and on. Inspiration came from Tay’s father and brother, both named Bobby, and both of whom he lost too early.

Bobby Sr. owned restaurants and taught Tay the business, a business Tay never wanted to be a part of after a certain point. But after his father died in 2008, Tay began looking at cooking differently. He dabbled.

Tay’s brother, Bobby Jr.’s death in 2009 proved a turning point. Tay had been experimenting with his father’s seasoning blends, developing his own. He did some market research and created Bobby’s All-Purpose Seasoning blends, currently on the shelves at 10 stores including Lowes Foods and Ace Hardware.

All the while, Tay cooked. He became enthralled with wood-burning smokers and barbecue after tasting some Texas brisket a friend brought for him to try. That began a near obsessive study of all things barbecue. He’d watch YouTube videos and research until the wee hours of the night.

All the while, Sarah was working as a photographer with her business, Berry Hill Photography and Tay was working at GE and doing the occasional catering on the side. They thought maybe a food truck would be their next step, but the more feedback Tay got about his food, the more he reconsidered his path.

The Nelsons are well aware of the risks and of the stress of opening a restaurant, and Tay even tried to follow a different path, earning a certificate in electrical engineering technology.

“I wanted to work behind a desk,” he said emphatically.

But, a passion for people and food can remain dormant only so long.

Bobby’s BBQ will be both about good food and good experience, the Nelsons said. The space is designed to foster community in a comfortable environment, boating community tables, a patio with picnic table seating and bistro lights and a quaint interior. The planned design is more reminiscent of farmhouse chic than the utilitarian minimalism more associated with roadside barbecue stands.

“We want everybody to feel like they are home when they are around us,” Tay said. “We want like a bubble, a refuge, good food, good people. Everything is good.”

About that food, the menu will be focused and customizable to tastes and preferences. It will be comprised mostly of brisket, pulled pork, turkey and house made sausages, available as sandwiches, plates and by the pound, half pound and even piece. Sides will be a mix of traditional and family-inspired, always including a fresh seasonal vegetable and always Sarah’s homemade banana pudding and her family’s cheesy potato casserole (potatoes mixed with onions and cheese, topped with Ritz cracker crumbs and baked).

There also are plans to look into a jackfruit option, as a vegetarian and vegan item.

“Food brings people together. It’s hard to fuss and fight if you’re eating,” Tay said. “My thing is to make this world a better place one sandwich at a time.”

Bobby’s BBQ also will serve a focused wine and mostly local craft beer menu and will offer both a kid’s menu and catering. The restaurant will be open 11 a.m. – 9 p.m. Thursday through Saturday. You can get a taste of the food before opening at the Mauldin BBQ Cook Off Sept. 22, or at euphoria’s Sunday Brunch: Fired Up! On Sept. 23. For more, visit www.eatbobbys.com